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Vegan Chocolate Cherry Cake Black Forest Cake tort vegan cu visine si ciocolata padurea neagra (3)

Vegan Chocolate Cherry Cake

Gourmandelle.com
This vegan chocolate cherry cake has a rich chocolate flavor that goes perfectly with the subtle sour taste given by the sour cherries. It's similar to the popular "Black Forest" cake recipe.
4.50 from 2 votes
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Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 12

Ingredients
  

  • Crust:
  • 2 cups ~300g flour (I used gluten-free flour, Mix It Universal by Schar)
  • 1 cup ~200g brown sugar
  • 1 tsp baking soda
  • 1 Tbsp apple cider vinegar
  • 4 Tbsps cocoa high-quality
  • ½ cup ~130ml oil
  • 1 cup 250ml soy milk (or any other vegan milk)
  • Sour Cherry Jello:
  • 500 g sour cherries pitted (I used frozen)
  • 50 g sugar
  • 5 Tbsps tapioca flour
  • Chocolate Cream:
  • 500 ml coconut milk IMPORTANT! Not the liquid type. Use the full fat, solid type of coconut milk. It has the consistency of high-fat sour cream. It must be kept in the fridge for at least 1 hour before using.
  • 4 Tbsps cocoa powder If you want it to be less chocolatey and more like the Black Forest Cake cream, skip this
  • 100 g sugar
  • 2 tsps vanilla paste or extract
  • 1 Tbsp rum
  • Syrup:
  • 1 jar of sour cherries pitted, in syrup
  • Toppings:
  • sour cherries cocoa and ground dark chocolate

Instructions
 

  • Crust:
  • Preheat oven to 350F (175C). Grease a 9-inch/ 23cm pan with detachable walls.
  • Mix flour with brown sugar, cocoa, and baking soda.
  • In a separate bowl, mix soy milk with oil.
  • Pour wet ingredients over the dry ones, slowly, while mixing using a hand-mixer.
  • When incorporated, add vinegar. Mix some more.
  • Pour the composition into the pan and bake for ~25 minutes.
  • Let it cool. Once cool, slice the cake horizontally into three equal layers.
  • Sour Cherry Jello:
  • Add all ingredients into the food processor or blender and blend until smooth.
  • Add the composition in a large pan, over medium heat. Stir continuously. After 5 minutes it will start to thicken. Stir continuously for ~10 more minutes, until it has a jam-like consistency.
  • Once ready. Turn off the heat and let it cool.
  • Chocolate Cream:
  • Add all ingredients in a food processor. Use the egg whites whipping attachment, not the blades. You can also use the "egg whites whipping function" if it has something like that. Alternatively, add them to a bowl and use a hand mixer. Process for 15 minutes.
  • Assembly:
  • Slice the cake crust into three equal layers.
  • Assemble the cake in the cake tin with the detachable walls.
  • Use the top cake crust slice on the bottom. Place this at the bottom of the cake tin.
  • Pour over 5-6 Tbsps of syrup from the cherry jar. Spread it evenly.
  • Pour the sour cherry jello and spread it.
  • Add the second cake crust, the middle one.
  • Pour 5-6 Tbsps of syrup evenly on top of it.
  • Add 1/2 of the chocolate cream and top with the cherries from the jar.
  • Top everything with the final cake crust layer.
  • Pour the syrup on this too.
  • Place the cake in the fridge until the next day.
  • Decoration:
  • Take the cake out of the cake tin. The creams should be quite stiff by now.
  • Use the remaining chocolate cream to frost the cake. Spread it all over it, on the sides and on the top.
  • Dust it with cocoa powder, ground dark chocolate and decorate with some sour cherries.
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